Bake almonds on foil at 300°F for 20 minutes.
Prepare sauce by boiling syrup, vinegar, ketchup, and soy sauce for 2 minutes. Dissolve cornstarch into 1/4 cup cold water, and add it to the sauce. Then boil for an additional minute.

Simmer onion and green pepper in 1/2 cup water for 10 minutes. Drain off water, then add tomato and pineapple, follow by the baked almonds and sauce. Cook for 5 minutes and serve over generous portions of brown rice. Serves 6.

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